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dinner
Easy Chicken Meatballs with Zucchini Noodles
Postpartumitalian-inspiredEasyServes 235 min
Pre-made or batch-cooked chicken meatballs served over warm zucchini strands.
Lean protein from ground chicken is essential for rebuilding core and pelvic floor muscles after birth. The steady protein also helps keep maternal energy levels stable during round-the-clock feeding schedules, directly supporting healthy milk production. Hydrating zucchini paired with calcium-rich parmesan creates a nourishing, easy-to-digest meal that supports the body's broad recovery.
View Nutrition Facts
One serving≈690 kcal · 56 g protein
Calories690 kcal
Protein56 g
Carbs37 g · 18.7g sugar
Fat36 g · 9.4g sat
Fiber7.9 g
Sodium1,912 mg
Folate127 mcg DFE
Iron6.9 mg
Calcium323 mg
Choline270 mg
Iodine89 mcg
Vitamin D35 IU
Vitamin B121.2 mcg
DHA + EPA10 mg
Zinc5.6 mg
from its ingredients
Ingredients
1 lb ground chicken
¼ cup breadcrumbs
1 oz grated parmesan cheese
1 egg
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
3 whole zucchinis, spiralized
1 tbsp olive oil
1 can marinara sauce
Method
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2In a mixing bowl, gently combine the ground chicken, breadcrumbs, parmesan cheese, egg, garlic powder, salt, and pepper until just mixed.
- 3Form the mixture into 1-inch meatballs and space them evenly on the prepared baking sheet. Bake for 18-20 minutes, or until fully cooked and lightly browned.
- 4While the meatballs are baking, gently warm the marinara sauce in a small saucepan over medium-low heat.
- 5In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and toss for 2-3 minutes until just warmed and slightly softened, taking care not to overcook them into a mush.
- 6Divide the warm zucchini noodles between two bowls, top with the chicken meatballs, and spoon the warm marinara sauce over the top.
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